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Pork & Leek Wontons

Pork & Leek Wontons

Pork & Leek Wontons


  • 1 lb ground pork
  • 1 leek, white part only, finely diced and sautéed (slice extra leek for garnish)
  • 1 Tbsp sesame oil
  • 1 Tbsp vegetable oil
  • 1 Tbsp finely grated peeled ginger
  • 1 tsp rice wine vinegar
  • 1 tsp kosher salt
  • ¼ tsp ground white pepper (optional)
  • 1 large egg, crack in bowl and whisk together
  • 48 wonton wrappers
  • Large pan with lid
  • Water (for steaming)
  • 1 Tbsp vegetable oil (for pan frying)


    1. Using your hands, mix pork, leek, sesame oil, vegetable oil, ginger, vinegar, salt, egg and pepper (if using) in a large bowl until thoroughly combined. Cover and chill for around 15 minutes
    2. Fill a small bowl with cold water. Take a wonton wrapper and lay it on a clean work surface. Using a small spoon, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. 
    3. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
    4. Heat pan with vegetable oil on medium/high heat. Add enough wontons to cover the pan. Pan fry to brown 1-2min each side. Add enough water to cover the bottom, around 1cm deep. NOTE as soon as you add the water the oil will start to spit, use lid to protect yourself! Cover pan with lid, let cook for 4-5min on each side. Cut one open to make sure it’s cooked all the way through. 
    5. Let cool before eating and garnish with sesame seeds and soya sauce or chili oil.


If you don’t want to eat all the wontons freeze before cooking. Lay flat to freeze and bag up once frozen.

Another way to cook wontons is to just boil them. See below the instructions from Bon Appetit that explains how.

Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.

This recipe was adapted from the below recipe and wrapping style was learnt from the YouTube channel.

Wonton Recipe

Wonton Wrapping Styles

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